Crockpot Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 143.1
- Total Fat: 6.3 g
- Cholesterol: 46.8 mg
- Sodium: 447.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.5 g
- Protein: 8.4 g
View full nutritional breakdown of Crockpot Cabbage Rolls calories by ingredient
Introduction
In spite of the long list of ingredients, this is a relatively simple, healthy recipe that can be used as either a main entree or a side dish, since each roll is only 143 calories. In spite of the long list of ingredients, this is a relatively simple, healthy recipe that can be used as either a main entree or a side dish, since each roll is only 143 calories.Number of Servings: 12
Ingredients
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ROLLS/FILLING:
12 Leaves Cabbage (Medium or Large Head)
1 Cup Boil-in-Bag Brown Rice, Cooked and Drained
1 Medium Egg*
1/4 Cup Skim Milk*
1/4 Cup Finely Chopped Onions
1 Clove Garlic, Minced
1 Pound Lean Ground Turkey
SAUCE:
1 1/4 Tsp. Salt
1 1/4 Tsp. Black Pepper
15 Oz. Tomato Sauce (canned)
2 Tbsp. Catsup
1 Tsp. Worcestershire sauce
1 Tsp. Paprika
2 Tbsp. Lemon Juice
2 Tbsp. Honey
1/4 Tsp. Oregano
1 Tsp. Italian Seasoning
Tips
* To save calories, you can use an egg substitute (such as Egg Beaters) and/or a dairy milk substitute (such as unsweetened almond or soy milk).
Directions
1. Prepare rice, as instructed on package, drain, and set aside.
2. Slightly brown ground turkey in a skillet, with cooking spray, and set aside.
3. Bring a pot of salted water to a boil over high heat. Boil the cabbage leaves (you may want to boil a few spares, in case some tear) for two minutes, till slightly soft.
4. While the cabbage is boiling, whisk together tomato sauce, honey, spices, lemon juice, catsup, and worcestshire (all sauce ingredients).
5. In a separate bowl, mix cooked and drained rice, egg, milk, onion, garlic, and ground turkey. Add 1/4 of the sauce and combine well.
6. Carefully remove cabbage leaves from boiling water and dry them off a little, trying not to tear them. Choose the best 12 from the boiled leaves.
7. Scoop about 1/4 cup of the turkey mixture (filling) into the center of each cabbage leaf. Roll, tucking in the ends.
8. Spray crock pot with cooking spray. Then place rolls in the bottom of the crock pot and cover with remainder of the sauce.
9. Cook on low for 8-9 hours or high for 4-5 hours.
Serving Size: Makes 12 Rolls.
Number of Servings: 12
Recipe submitted by SparkPeople user AUTIEJ.
2. Slightly brown ground turkey in a skillet, with cooking spray, and set aside.
3. Bring a pot of salted water to a boil over high heat. Boil the cabbage leaves (you may want to boil a few spares, in case some tear) for two minutes, till slightly soft.
4. While the cabbage is boiling, whisk together tomato sauce, honey, spices, lemon juice, catsup, and worcestshire (all sauce ingredients).
5. In a separate bowl, mix cooked and drained rice, egg, milk, onion, garlic, and ground turkey. Add 1/4 of the sauce and combine well.
6. Carefully remove cabbage leaves from boiling water and dry them off a little, trying not to tear them. Choose the best 12 from the boiled leaves.
7. Scoop about 1/4 cup of the turkey mixture (filling) into the center of each cabbage leaf. Roll, tucking in the ends.
8. Spray crock pot with cooking spray. Then place rolls in the bottom of the crock pot and cover with remainder of the sauce.
9. Cook on low for 8-9 hours or high for 4-5 hours.
Serving Size: Makes 12 Rolls.
Number of Servings: 12
Recipe submitted by SparkPeople user AUTIEJ.
